🍋 Baby Lemon Impossible Pies
(Makes 6-8 individual ramekins or a 9-inch pie)
Ingredients:
- ¾ cup granulated sugar
- ½ cup all-purpose flour
- ¼ cup unsalted butter, melted
- 3 large eggs
- 1¼ cups milk (whole or 2%)
- 1 tsp vanilla extract
- ½ cup fresh lemon juice (about 2-3 lemons)
- 1 tbsp lemon zest
- ¼ tsp salt
- Powdered sugar (for dusting)
Instructions:
1️⃣ Prep:
- Preheat oven to 350°F (175°C).
- Grease 6-8 ramekins (½-cup size) or a 9-inch pie dish.
2️⃣ Blend:
- In a blender, combine sugar, flour, melted butter, eggs, milk, vanilla, lemon juice, zest, and salt. Blend until smooth (~30 sec).
3️⃣ Bake:
- Pour batter into ramekins (fill ~¾ full).
- Bake 25-30 mins (ramekins) or 40-45 mins (pie dish) until golden and set (center should jiggle slightly).
4️⃣ Cool & Serve:
- Let cool 10 mins (pies will deflate slightly).
- Dust with powdered sugar and serve warm or chilled.
🌟 Tips & Variations:
- Crustless Magic: The flour/egg mixture forms its own delicate crust!
- Zesty Twist: Add ½ tsp poppy seeds to the batter.
- Coconut Version: Swap ¼ cup milk for coconut milk and add ¼ cup shredded coconut.
- Topping Ideas: Serve with whipped cream, berries, or lemon curd.
These little pies are sunshine in a dish—creamy, tart, and impossibly easy! Perfect for brunch or dessert. Let me know if you’d like adjustments. 😊🍋